When I think of the flavors of fall, I think of apples, pumpkin spice, and warm savory flavors. That's why I love these pumpkin spice cupcakes, because you can customize them to suit your taste buds!
Pumpkin spice and fall just go together!
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What's the trick to great cupcakes?
We think the trick to making the best cupcakes is more than the batter or the ingredients. We have a few tips to make the best cupcakes that you can use with any cupcake recipe.
- Use the best ingredients you can afford. This means if you can, use organic ingredients or fair trade. Don't use the cheap stuff if you can afford it, your food will reflect that.
- Bring your ingredients to room temperature before mixing together. This helps your butter to break down into a cream and your other ingredients to mix better.
- Mix well, but don't over-mix your batter. If your batter is poorly mixed you will get dense cupcakes. But if it is over mixed they can turn out tough. You want to get the batter mixed until there are no more pockets of dry flour and large lumps
- Use a scoop to fill cupcake liners. You want the cupcakes to each have the same amount so everything cooks evenly. And only fill the liners 2/3 of the way to the top.
- Bake in the center of your oven and don't forget to preheat! You want to make sure the pan is on the center rack in the middle for the best heating distribution. This prevents one side from cooking or browning faster.
You can make these cupcakes and freeze them for later!
This is an easy treat make and freeze. Make sure you don't frost them, the frosting tastes better fresh.
DEFROST: Simply leave out overnight on the counter.
Fun Topping Ideas:
- Brown sugar
- 2 cups Self-Rising Flour (I prefer White Lily) OR 2 Cups All-Purpose Flour + 2 tsp Baking Powder
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 15 oz pumpkin puree (NOT pumpkin pie filling)
- ½ cup milk
- 1 tsp vanilla extract
- 1 cup packed brown sugar
- 1 cup granulated sugar
- ½ cup (1 stick) room temperature butter
- 3 large eggs, room temperature, lightly beaten
- 16 oz room temperature cream cheese
- 1 cup room temperature butter (2 sticks)
- 32 oz confectioner's sugar (2lbs)
- 2 tsp vanilla extract
- 2 tsp cinnamon plus extra for garnish
- Preheat oven to 350 degrees. Add cupcake liners to a 12-cupcake pan, or grease pan.
Mix flour (or flour+baking powder), salt, and pumpkin spice in medium bowl. Set aside.
- Combine pumpkin puree, milk, and vanilla extract in a medium bowl. Set aside.
- Cream brown sugar, sugar, and butter in the bowl of your stand mixer. Add eggs in thirds, mixing thoroughly between additions.
- With your stand mixer on low, beat in flour mixture in thirds, alternating with half of the pumpkin puree, until all is combined.
- Using cupcake liners, fill each section in the with a scoop. 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Repeat for the second dozen.
- Cream together cream cheese and butter in a stand mixer using the paddle attachment.
- Add half of the confectioner's sugar, beat on low until combined.
- Add other half.
Once combined, add vanilla and cinnamon.
- Beat until combined.
- Once cupcakes are cool, frost and add cinnamon for garnish.
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